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Pesto Pasta with Turkey Meatballs Ready in 30 Minutes

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop, Mixing
  • Cuisine: Italian-American
Pesto Pasta with Turkey Meatballs Ready in 30 Minutes

Description

This Pesto Pasta with Turkey Meatballs combines tender, herb-seasoned turkey meatballs, perfectly cooked pasta, and vibrant basil pesto in one satisfying dish. The entire meal comes together efficiently, making it an excellent choice for a quick homemade dinner. The robust pesto beautifully coats every strand of pasta, creating a harmonious and fresh flavor profile. This approach of using starchy pasta water to emulsify the sauce is also effective in a creamy lemon ricotta pasta.

Ingredients

  • 1 pound ground turkey (93% lean recommended)
  • ⅓ cup breadcrumbs (panko or Italian-style)
  • ¼ cup Parmesan cheese, finely grated
  • 1 large egg
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil (for cooking meatballs)
  • 12 ounces pasta (linguine, fettuccine, or spaghetti recommended)
  • ½ cup basil pesto (store-bought or homemade)
  • ¼ cup reserved pasta water (or more, as needed)
  • Fresh basil leaves, for garnish (optional)
  • Extra Parmesan cheese, for serving (optional)

Instructions

  1. In a large bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix gently until just combined, being careful not to overmix, which can make the meatballs tough.
  2. Roll the mixture into approximately 1-inch meatballs. You should get about 20-24 meatballs. Set aside.
  3. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
  4. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Carefully add the turkey meatballs to the hot skillet in a single layer, ensuring not to overcrowd the pan. You may need to cook them in batches.
  5. Sear the meatballs for 3-4 minutes per side, rotating occasionally, until they are golden brown all over and cooked through (internal temperature reaches 165°F / 74°C). Remove the cooked meatballs from the skillet and set them aside.
  6. Once the pasta is drained (reserving pasta water), add it to the same skillet used for the meatballs. Add the basil pesto and about ¼ cup of the reserved pasta water to the pasta. Toss well to coat, adding more pasta water a tablespoon at a time if needed to achieve a smooth, glossy sauce that clings to the pasta.
  7. Return the cooked turkey meatballs to the skillet with the pasta. Gently toss everything together to combine and warm through for about 1-2 minutes.
  8. Serve immediately, garnished with fresh basil leaves and extra grated Parmesan cheese, if desired.

Notes

  • Using 93% lean ground turkey is key for moist meatballs; extra-lean turkey can result in dry meatballs.
  • Don’t overmix the meatball mixture, as this can make them dense and tough.
  • Always reserve extra pasta water; it’s essential for achieving the perfect sauce consistency and helping the pesto emulsify and coat the pasta beautifully.
  • Adjust the amount of pesto to your taste preference.
  • For a spicier kick, add a pinch of red pepper flakes to the meatballs or the pasta sauce.

Nutrition

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